THE APARTMENT DOWNTOWN
Lot 139, 1st Floor, Suria KLCC,
Kuala Lumpur.
Tel: 03-2166 2257
Business hours: 11am-10pm, daily.
Pork-free.
Diners can enjoy appetising dishes while taking in the sights around Suria KLCC.
THE Apartment Downtown in Suria KLCC hopes to take dining to the next level with a menu highlighting a fusion of international flavours.
The menu, which features close to new 30 dishes, was introduced together with the restaurant’s revamped interior after a four-month renovation.
“The restaurant now has a cocktail and Champagne bar, a bakery for us to bake our own breads and pastries, and increased seating capacity,” said Chaswood Resources Sdn Bhd Marketing assistant manager Wouter Schepers, adding that there were plans to include a wine cellar to expand the restaurant’s range of wines and Champagnes.
“The Apartment Downtown’s post-renovation look exudes a more urban and industrial feel, though it retains its ‘home away from home’ approach.
“The clientele comprise the working crowd, tourists and expatriates, and the revamped premises is ideal as a place to wine and dine, or enjoy a view of the city.”
Diners will enjoy a beautiful view as the restaurant faces Suria KLCC’s lake.
While sticking to the restaurant’s concept of serving modern European cuisine infused with Asian flavours, The Apartment head chef J. Jay said the new dishes featured global fusion food.
Head chef of The Apartment, chef J. Jay.
The 33-year-old chef who specialises in fusion cuisine, said it took about two months to conceptualise the new menu.
For appetisers, J. Jay suggested the Silky Scallops and Tofu (top pic), Fried Herb and Potato Dumplings, and Korean Sticky Fried Chicken.
“The creaminess of the scallops is contrasted with the sharpness of the accompanying soy-wasabi butter sauce.
“The potato dumplings are great for vegetarians and is served with grilled banana ketchup that has a similar tangy flavour to tomato ketchup.
“The Korean Sticky Fried Chicken features chicken cutlets that are marinated overnight with ginger, salt and pepper, then fried and tossed together with a spicy Korean sauce with chopped salted peanuts,” said J. Jay.
The Chicken Liver Pate with port jelly made for a French-inspired light bite, though the textures of the pate and jelly did not blend well together.
The Chicken Liver Pate with port jelly, served with cornichons, fresh arugula and rye toast.
While the Pumpkin Soup with Coconut Sambal may sound like an unusual combination, its taste was reminiscent of tom yam, making it a tasty option.
Also new to the menu is the Hungarian-inspired Beef Goulash Soup, with rump steak simmered in a paprika-beef broth with carrots and potatoes.
For those who enjoy sharing meals, The Apartment Downtown has expanded its social platter section to include an Oyster Platter, Mixed Seafood Platter, Mixed Bites Platter and Cheese Platter, with the mixed platters offering a selection of the restaurant’s appetisers.
J. Jay’s recommendations for main courses are the Moroccan Beef Burger, Greek Style Lamb Cutlets, Pub-Style Braised Ribs and Korean Braised Short Ribs.
Chef’s recommendation, the Moroccan Beef Burger.
“The patty for the burger is flavoured with spices frequently used in Moroccan cooking such as cumin, coriander and cardamom, while the toasted brioche bun is made in our bakery. Its taste is enhanced with condiments including salty beef bacon, hearty portobello mushroom and sweet tomato relish.
“The lamb cutlet features a Greek influence as it is marinated with herbs typically used in Mediterranean cuisine such as oregano, parsley and garlic, and served with Greek yoghurt,” said J. Jay.
On the Pub-Style Braised Ribs and Korean Braised Short Ribs, he said they were braised in red wine, beef stock and mirepoix (a mixture of chopped celery, onion and carrot), and mirin as well as Korean chilli bean paste (gochujang) respectively.
Korean Braised Short Ribs served with rice.
Other new main course dishes include Creole-inspired Seafood Jambalaya, cheese-heavy Greek Mac and Cheese, Prawn “Po Boy” Sandwich, Nasi Lemak Downtown as well as Salt and Pepper Scallops Linguine.
For dessert, J. Jay recommended the Choco-Pumpkin Pie for the interesting blend of tastes it offers — sweet from the cinnamon pumpkin custard, bitter in the chocolate crust and creamy in the accompanying vanilla cream.
New additions to the restaurant’s drinks section are herb-based cocktails including Pedro’s Revolver, Rosa Mae, Basil Julep, Southside Royale, and Herbal Gin and Tonic.
This is the writer’s personal observation and is not an endorsement by StarMetro.
